Description
A luscious, layered dessert that blends creamy banana cheesecake with a nostalgic banana cream pie topping, finished with whipped cream and vanilla wafer crunch.
Ingredients
Scale
- **For the crust:**
- 1 ½ cups crushed vanilla wafers
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- **For the cheesecake filling:**
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup mashed ripe bananas (about 2 medium)
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- **For the banana cream pie topping:**
- 1 cup whole milk
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 egg yolk
- ½ teaspoon vanilla extract
- 1 ripe banana, sliced
- **Optional toppings:**
- Whipped cream
- Crushed vanilla wafers
- Extra banana slices
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom in foil to prepare for a water bath.
- Combine crushed vanilla wafers, sugar, and melted butter in a bowl. Press firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then set aside to cool.
- In a large mixing bowl, beat the cream cheese until smooth. Add sugar and beat until creamy. Add eggs one at a time, mixing well after each addition.
- Mix in mashed bananas, vanilla extract, and sour cream until just combined. Pour the filling over the cooled crust.
- Place the springform pan in a larger baking dish and fill the outer dish with hot water halfway up the sides. Bake for 55–65 minutes, or until the center is slightly jiggly but set around the edges.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight.
- To make the banana cream pie topping, combine milk, sugar, cornstarch, and egg yolk in a saucepan. Cook over medium heat, whisking constantly until thickened. Remove from heat and stir in vanilla extract.
- Let the custard cool slightly, then spread over the chilled cheesecake. Top with sliced bananas and whipped cream. Garnish with crushed wafers if desired.
- Refrigerate until ready to serve. Best served within 24 hours for freshest topping texture.
Notes
- Use very ripe bananas for the most flavor in the cheesecake.
- For extra stability, chill the banana cream topping separately and apply just before serving.
- This cheesecake is ideal for make-ahead entertaining—just add fresh toppings the day of.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28g
- Sodium: 240mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg